Chili is a fantastic option for a superbowl party. First, it’s familiar. Most people are accustomed to every chili recipe being a little different, so they may not even notice that it’s missing meat. Plus, it’s versatile. You can put it in a crockpot to keep it warm. You can serve it by itself, over rice, with veggie dogs, or even make chili cheese fries or corn chip pie. All perfectly acceptable sports foods.

Vegetarian chili

1/4 cup olive oil
2 medium yellow onion, diced (about 1 1/2 cups)
4 garlic cloves, minced
1 1/2 teaspoons cumin
1 1/2 teaspoons oregano
1/4 – 1 teaspoon red pepper flakes, to taste
1/2 teaspoon ground black pepper
2 tablespoons chili powder
2 tablespoons cocoa powder
2 tablespoons tomato paste
4 large carrots, diced
2 zucchini, diced
3 stalks celery, diced
1 large (28-ounce) can diced tomatoes
1 15-ounce can tomato sauce
1 20-ounce can kidney beans, drained
3/4 cup bulgar wheat (optional for gluten-free, or can add tvp— if using tvp, add extra cup of water)
2 tablespoons balsamic vinegar or vegetarian Worcestershire sauce
Salt to taste
SERVING SUGGESTIONS:
Chopped fresh cilantro leaves
Diced avocado
Grated Monterey Jack cheese (or soy-cheese)
Sour cream (or soy substitute)
Chopped fresh jalapeño peppers
Tabasco or other hot sauce

Heat oil in a large heavy bottom stew pot or dutch oven over high heat. Add onions, garlic and all dried seasonings, except for chili powder and salt. Sauté until onions are translucent.

Add chili powder and tomato paste and stir to disperse evenly through the onion mixture. Sauté for 30 more seconds and then add the carrots, zucchini and celery. Cook all the vegetables, stirring, for about 2 minutes.

Add the tomatoes, tomato sauce, beans and bulgar or tvp and bring mixture to a boil. Reduce the heat and let simmer for 20 minutes. Stirring occasionally. Stir in the vinegar or Worcestershire sauce and season to taste.